Blue Ribbon Gluten Free Cherry Pie Recipes

NO CRUST CHERRY CHEESECAKE

Steps:

• 1. Blend cheesecake ingredients in blender until smooth. You may have to scrape the sides once or twice.
• 2. Pour into well greased 9 inch pie pan. (I use a glass pan.) Bake at 350 degrees for 25 minutes. Cool 20 minutes. Top will collapse on cooling to form a well for the sour cream topping.
• 3. In small bowl, blend with spoon, the following: 1 cup sour cream 3 Tablespoons sugar 1 teaspoon vanilla extract
• 4. Pour over cooled pie. Chill well in refrigerator.
• 5. OPTIONAL: Before serving, spoon 1 can chilled cherry pie filling over pie. You may use blueberry or other pie filling as well.
• 6. OR: You may decorate the top of the pie with slices of fresh kiwi fruit and strawberries. Brush with glaze made with 1/4 cup apricot jam and 1 Tablespoon water brought to boil over medium heat, and boiled about 1 minute, stirring constantly. Cool glaze slightly.

BLUE RIBBON GLUTEN FREE CHERRY PIE

Steps:

• For crust: Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. Add butter and mix gently or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disk and wrap in plastic. Refrigerate at least 30 minutes. Do ahead: Can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out. For filling: Position rack in middle of oven and preheat to 425°F. Mix 1 cup sugar, gluten-free flour, and salt in medium bowl to blend. Stir in cherries, lemon juice, and vanilla; set aside. Roll out 1 dough disk on lightly floured parchment paper to 12-13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to 1/2 inch. Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut ten 3/4-inch-wide strips from dough round. Transfer filling to dough-lined dish, mounding slightly in center. Dot with butter. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to 1/2 inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield. Place pie on rimmed baking sheet and bake 15 minutes. Reduce oven temperature to 375°F. Bake pie until filling is bubbling and crust is golden brown, about 1 hour longer. Transfer pie to rack and cool completely. Enjoy!

BEST CHERRY PIE

Steps:

• Preheat oven to 400 degrees.
• Drain cherries, reserving 1/2 cup juice.
• Combine sugar, cornstarch and salt.
• Combine cherry juice, food coloring, almond extract and lemon juice.
• Add to dry ingredients, mixing well.
• Add cherries and mix well again.
• Add butter and let stand for 15 minutes.
• Pour cherry mixture into pie crust and finish top with lattice work pie crust.
• Bake for 50 to 55 minutes.

BLUE RIBBON WILD BLUEBERRY PIE

Steps:

• Mix first three ingredients in a large bowl.
• Make sure the berries are covered with the dry goods.
• Pour berry mixture into first pie shell, then cover with other crust.
• Using a knife, cut a design into the top of the pie, leaving a small hole in the center.
• Brush with egg yolks, then sprinkle with sugar.
• Bake in 350* oven for 45 - 60 minutes. Yeay!
• Your pie is done- let it cool, then dig in!